RECIPES

Method

1. To Make the Coconut Bravas Sauce: Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
2. Stir in the flour and cook for 1 minute to form a light roux.
3. Add the smoked paprika and hot paprika, stirring constantly for about 10 seconds.
4. Mix in the tomato paste, then gradually whisk in the stock until smooth.
5. Pour in the Kara UHT Coconut Cream and simmer gently for 4–5 minutes until the sauce is silky and slightly thickened.
6. Finish with the sherry vinegar and season with salt to taste.
7. To Make the Coconut Garlic Aioli: Add the chilled Kara UHT Coconut Cream, lemon juice, garlic, salt and pepper to a tall jar or beaker.
8. Blend with an immersion blender for about 30 seconds.
9. While blending, gradually add the sunflower oil.
10. Continue blending for 40–60 seconds until thick, creamy and fully emulsified.
11. Add the fresh parsley and blend it well.
12. Cover and refrigerate for at least 30 minutes before serving to allow the flavours to develop.
13. To Prepare the Potatoes: Bring a large pot of water to boil.
14. Add the salt and baking soda. Then add the potato chunks and cook for 8–10 minutes, or until just tender.
15. Drain well, then return the potatoes to the empty pot.
16. Shake the pot vigorously for 10–15 seconds until the potato surfaces become rough and fluffy. This creates the perfect texture for extra crispy potatoes.
17. Spread the potatoes onto a baking tray, drizzle with the olive oil and toss to coat evenly.
18. Roast in a preheated 220°C (425°F) oven for 30–40 minutes, turning once halfway through,
19. Halfway through cooking, swap the oven trays, moving the top tray to the bottom and the bottom tray to the top.
20. Roast till golden and crisp.
21. To Serve: Arrange the crispy roasted potatoes on a serving platter.
22. Using a piping bag, drizzle over the warm Coconut Bravas Sauce and drizzle generously with the Coconut Garlic Aioli.
23. Garnish with parsley
24. Ready to be served, with extra sauces at the side for dipping.

Notes

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos